To fillet Lake Trout and Pacific Salmon without tearing delicate flesh, use a long, rigid blade to power through thick rib bones in one continuous stroke, then trim the belly fat and pull pin bones with needle-nose pliers. A heavy-duty knife such as the 9" Stiff Fillet or the Multi-Flex Interchangeable Set gives you the reach and spine strength required for fish from 2 kg to 14 kg (4 to 30 lb).
Why Blade Length & Rigidity Matter for Trout and Salmon
Unlike lean panfish, Lake Trout from Great Lakes or northern shield waters and Chinook or Coho Salmon on the BC coast have thick shoulders, tough collar bones, and soft, oil-rich meat. Short or overly whippy blades force repeated sawing motions that shred the fillet.
- Manual All-Rounder: The 9" Stiff Fillet (22.9 cm) provides a thick 2 mm full-tang blade with safety guards and a non-stick coating that glides through dense salmonids.
- All-In-One Travel Kit: The Multi-Flex Interchangeable Set packs four full-tang blades (7" Tapered Flex, 8" Ultra Flex, 9" Serrated Flex, and 9" Stiff) into a puncture-resistant EVA case—making it easy to switch from a stiff blade for collars to a flexible blade for skinning.
- High-Volume Boat & Dock Setup: When cleaning multiple limits of salmon or lakers, the 110V Electric Corded Fillet Knife (at dockside power) or the Pro Series Cordless Electric Fillet Knife (with 9" and 12" E-Stiff blades) powers straight through pin-bone and collar cuts.
Step-by-Step Lake Trout & Salmon Prep
- Bleed & Chill First: Bleed your catch immediately on the water and pack it on ice. Cold, firm flesh slices much cleaner than warm meat.
- Cut Behind the Collar: Angle your 9" Stiff Fillet behind the gill plate and pectoral fin down to the backbone, then turn flat and glide smoothly to the tail in long strokes.
- Trim the Rib Cage & Belly Strip: Shave the rib bones away cleanly by following their natural curve. For large Lake Trout, trimming the narrow belly-fat strip improves flavour when grilling or smoking.
- Pull Pin Bones: Run your finger down the centre line of the fillet to feel the row of pin bones, then grip and pull each bone forward toward the head end using Stainless Steel Pliers.
- Skin or Leave Skin-On: Leave the skin on for cedar-plank grilling or smoking; otherwise, use a 7" Tapered Flex to slide cleanly between skin and flesh.
Frequently Asked Questions
Should I use a stiff or flexible knife for Salmon and Lake Trout?
Use a stiff blade like the 9" Stiff Fillet to cut through the collar and ribs, and switch to a flexible blade only if you want to remove the skin.
Are BUBBA knives shipped from inside Canada?
Yes. Every order on ShopBUBBA.ca ships from within Canada in 2 to 5 business days with no customs duties or import fees.
Upgrade your salmon and trout kit: Shop the 9" Stiff Fillet, Multi-Flex Interchangeable Set, and Stainless Steel Pliers on ShopBUBBA.ca.